Nihon Mura was established in 2002 and now has 14 outlets around the island. Each restaurant offers a lavish spread of dishes from different regions in Japan, including more than 30 varieties of sushi.
Noo's Thai Recipe
Noo's Thai Recipe by Sabai promises authentic Thai cuisine. It offers dishes prepared with the finest herbs and spices to suit every individual's palate.
Nyonya & Baba Peranakan Cuisine
Peranakan food involves a unique fusion of Chinese and Malay elements in the ingredients and cooking style. The cuisine prepared uses a lot of spices and gives off a strong aroma. The cakes and sweet delicacies are also something to look forward to. Made from a variety of ingredients such as sweet potato, glutinous rice and coconut milk, guests with a sweet tooth will enjoy these creations.
Pondok (Managed by Lau Di Fang)
Pondok serves a hearty meal of succulent rice drenched in either Hainan-style curry or salty sauce made from a secret recipe. With close to 80 years of heritage, Lau Di Fang boasts a legacy of satisfying customers with its unique curry gravies. What makes it special is the taste that comes from a combination of finely grounded spices, and usually cooked with coconut milk. Come savour a mouth-watering spread of spicy dishes today.
Sin Kee Famous Chicken Rice
Sin Kee's first stall was set up in the 1970s and the recipe for its famous Chicken Rice has been perfected throughout the years. Fragrant chicken rice, tasty homemade chili sauce and excellent culinary skills are all important elements of their signature dish.
Thye Hong Singapore Heritage Food
The food served by Thye Hong is reminiscent of the street food served in the early days of Singapore. Traditional dishes such as Char Kway Teow, Fried Oyster Omelet and Fried Carrot Cake are wrapped in leaves to give it a unique taste and flavour.
Zhen Nen Zhu
Inspired by his grandmother, Zhen Nen Zhu's owner, Ah Zheng, serves La Mien with the authentic tastes he's enjoyed since he was a boy. Using the secret recipe that has been passed down for generations, Zhen Nen Zhu uses a variety of ingredients to create a sweet broth that has won several awards.
Famous for its rich Tonkatsu soup (pork broth) which derives its essence from hours of simmering, Ajisen offers more than 10 kinds of ramen. Each type has its own unique flavours influenced by countries around the world. Ajisen Ramen was founded in Kumamoto, Japan in 1968 and has now expanded to more than 700 locations worldwide.
Baba & Nyonya Peranakan Cuisine
Baba & Nyonya's Peranakan cuisine is deliciously complex: tangy, sweet, aromatic and spicy, and delicate and mellow. Inspired by the cultural roots and recipes from the owner's mother, the outlets serves up the blend of spicy dishes, fusing the best elements of Chinese and Malay cuisine.
The founder of Gerry's Grill had a particular fondness for good food and this drove him to create a venue where guests can enjoy grilled Asian favourites in a relaxed atmosphere. The first outlet was born in 1997 in Philippines and has since extended to the United States.
Embark on a gastronomical journey as the delicious rustic taste of Indian cuisine comes alive. Managed by award-winning Chef Manjunath Mural, diners can now enjoy kebabs, butter chicken, palak paneer and other local favourites. Savour an astonishing range of tastes, colour and textures.
Pepper Lunch Express
Pepper Lunch is an affordable Do-It-Yourself fast-food steakhouse establishment with more than 150 outlets in Japan. At Pepper Lunch Express, you can savour the goodness of fresh ingredients on a sizzling hot plate, including the signature Pepper Rice series and a select range of steak dishes.
Phö Hòa Noodle Soup
Phö Hòa, the largest Vietnamese chain in the world, specialises in traditional beef kway teow soup garnished with herbs and spices.
Red Stove Taiwanese Cuisine
Red Stove Taiwanese Cuisine was set up by three like-minded friends who were impressed by the delicacies they tried in Taiwan. Their interest in Taiwanese cuisine has inspired them to use fresh, light and natural ingredients and flavours. Taiwanese food is characterised by soups and stews which are marinated with condiments, powders and sauces, and then stewed or boiled for several hours to produce a mouth-watering fragrance.